Name: Easy Chocolate Puff Pastry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 (17.3-ounce) package frozen puff pastry sheets (2 sheets); 1 large egg; 1 tablespoon water; 4 (1.55-ounce) dark chocolate candy bars (about 6.2 ounces total); Powdered sugar (for dusting)

Skip to Recipe Rate this Recipe

Add us as a trusted Google source

My chocolate puff pastry desserts bake up crisp and flaky with warm melted chocolate inside. They’re made with only five ingredients.

Chocolate-filled puff pastries dusted with powdered sugar.

Frozen puff pastry, dark chocolate, and an egg wash are all you need for these easy chocolate puff pastry desserts. Each one bakes up flaky on the outside with melted chocolate inside.

It only takes five ingredients and about 45 minutes from start to finish.

There is a similar kind of pastry called a chocolate croissant or pain au chocolat. It has real croissant dough laminated with butter. My recipe swaps in puff pastry instead.

You just fold these the puff pastry into little squares rather than roll them into crescent shapes, more like a pillow than a roll. For home cooks, I think this is a much easier option.

Let the Puff Pastry Thaw Just Enough to Bend

Let the puff pastry thaw on the counter until it’s cool and bendable, not stiff or sticky. Stiff dough cracks when you fold it, and sticky dough is hard to seal shut.

While it thaws, whisk the egg and water together to make your egg wash. Once it bends without trying to crack, cut it into 8 even pieces on a floured surface.

You can even roll it a bit with a rolling pin to get a little more surface area.

Puff pastry sheets cut into rectangles with chocolate bars nearby.

Fold the Dough Around the Chocolate

Unwrap the chocolate bars and break them into sections. Place one piece of chocolate in the center of each puff pastry square.

Fold one side of the dough over the chocolate, then fold the other side on top. Brush egg wash along the seam and press to seal.

I usually give each seam one extra pinch, since it only takes a second and helps keep the chocolate in.

Place the pastries seam-side down on the baking sheet.

Chocolate bar pieces placed on puff pastry rectangles as the dough is folded over the filling.

Choose a Chocolate That Holds Its Shape

Not every chocolate bar holds up in the oven. Some melt thin enough to push right through the seam.

I like to use Hershey’s dark chocolate bars. They’re already sectioned, easy to break apart, and they hold their shape better than thinner bars. A small bit of chocolate chips work great, too!

Sometimes a little chocolate oozes out but it’s still good. Parchment paper keeps it off the pan, so cleanup is easy.

Bake Until Deep Golden Brown

Brush the tops of the pastries with the remaining egg wash, then bake at 400°F for 14 to 15 minutes.

I go by color more than the timer. You’ll want to look for deep golden brown, not pale yellow.

Chocolate-filled puff pastry rectangles brushed with egg wash on a parchment-lined baking sheet.

If they still look pale, give them another minute or two. Puff pastry can look done on the outside while the folds underneath stay doughy.

Dust them with powdered sugar and serve warm. They’re still good later in the day, just not quite as crisp.

Powdered sugar being sifted over baked chocolate-filled pastries on a baking sheet.

For other tasty chocolate desserts, try our hot chocolate cupcakes and best chocolate cake recipes.